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🥗 Classic Potato and Egg Salad

701 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• salt
• 4 eggs
• 2 stalks celery
• 1 onion
• 2 apples (e.g. Boskop)
• 2 tbsp lemon juice
• 300 g plain yogurt
• 200 g mayonnaise
• 1 tbsp Dijon mustard
• pepper (from the mill)

Instructions

1. 1. Boil water in a pot and add salt.
2. 2. Add the potatoes to the boiling water and cook them for about 25 minutes until tender.
3. 3. Drain the water and let the potatoes steam dry in the colander.
4. 4. Peel the potatoes while they are still hot.
5. 5. Boil the eggs in a separate pot of water for 10 minutes until hard-boiled.
6. 6. Drain the water and immediately rinse the eggs under cold water to make them easy to peel.
7. 7. Peel the cooled eggs.
8. 8. Wash the celery and cut it in half lengthwise.
9. 9. Slice the celery thinly.
10. 10. Peel the onion and chop it finely.
11. 11. Wash the apples, cut them into quarters and remove the core.
12. 12. Cut the apple flesh into small, bite-sized pieces.
13. 13. Immediately mix the apple pieces with lemon juice to prevent them from browning.
14. 14. Whisk the yogurt with the mayonnaise and mustard in a bowl.
15. 15. Season the dressing mixture with salt and pepper to taste.
16. 16. Cut the peeled potatoes into coarse cubes.
17. 17. Chop the peeled eggs coarsely.
18. 18. Add the potato cubes, chopped eggs, celery, apples, and onions to a large bowl.
19. 19. Pour the dressing mixture over everything and mix well.
20. 20. Taste the salad again and adjust the seasoning with salt and pepper.
21. 21. Arrange the salad in a dish and serve.

Nutrition per serving

• kcal: 701
• Protein: 15 g · Fett/Fat: 50 g · Carbs: 48 g